Download Operation Manual 11/2008

Quality Refrigeration
OWNER’S MANUAL
Instructions for the installation, operation
and maintenance of Traulsen:
Rethermalization Oven
Reach-In Model TRT32 and Roll-In Model TRT32R
This Traulsen unit is built to our highest quality standards. We build our Rethermalization Oven this way as a matter
of pride. This philosophy has made Traulsen the leader in commercial refrigeration since 1938. We thank you for your
choice and confidence in Traulsen equipment and we know you will receive many years of utility from this equipment.
All Traulsen units are placed on a permanent record file with the service department. In the event of any future questions
you may have, please refer to the model and serial number found on the name tag affixed to the unit. Should you need
service, call us on our toll free number, 800-825-8220 between 7:30 am - 4:30 pm CST, Monday thru Friday. You may also
log onto www.traulsen.com for further information. It is our pleasure to help and assist you in every possible way.
INSTALLER
COMPLETE THE FOLLOWING INFORMATION PRIOR TO UNIT INSTALLATION
INITIAL START DATE:
SERIAL NO.
MODEL TYPE:
COMPANY/INDIVIDUAL NAME:
INSTALLER: FORM NUMBER TR35898 REV. 11/08
P/N 375-60302-00
TABLE OF CONTENTS
I. THE SERIAL TAG
II. RECEIPT INSPECTION
III. INSTALLATION
a-Packaging
b-Electrical Requirements
c-Installation Codes & Standards
d-Location
e-Electrical Connection
IV. OPERATION
a-Before First Use
b-Oven Controls
c-User Adjustable Parameters
d-Alarms
e-Testing The Oven
f-Operating The Oven
g-Shutdown
h-Extended Shutdown
V. MAINTENANCE
a-Interior
b-Exterior
c-Door Gasket (s)
d-Stainless Steel Care - Cleaning
e-Preserving And Restoring
f-Heat Tint
g-Calibration Procedure
VI. Wiring Diagram
VII. Trouble Shooting Guide
VIII. Service Assistance
a-Service Information b-Spare Parts Information
c-Warranty Registration
IX. Warranties
X. Service Parts List
XI. Retherm & Holding Guide
Page 1
Page 2
Page 2
Page 2
Page 2
Page 2
Page 2
Page 3
Page 3
Page 3
Page 3
Page 4
Page 4
Page 5
Page 5
Page 5
Page 5 Page 5
Page 5
Page 5
Page 6
Page 6
Page 7
Page 8
Page 8
Page 8
Page 8
Page 9
Page 10
`Page 11
I. THE SERIAL TAG
Model
Volts
Serial
Phase
Watts
Amps
Cycle
The serial tag is a permanently affixed label on which
is recorded vital electrical data about your Traulsen
product, as well as the model and serial number. This
tag is located in the exterior back of the cabinet by the
electrical connection.
READING THE SERIAL TAG
• Model = The model # of your Traulsen unit
• Serial = The permanent ID# of your Traulsen unit
• Volts = Voltage
• Phase = Phase
• Watts = Wattage
• Amps = Amps
• Cycle = Cycle
• Agency Labels = Designates agency listings
-1-
II. RECEIPT INSPECTION
III. INSTALLATION (cont’d)
All Traulsen products are factory tested for performance
and are free from defects when shipped. The utmost care
has been taken in crating this product to protect against
damage in transit.
National Electrical Code (ANSI/NFPA No. 70 latest edition) available from the National Fire Protection Association, Batterymarch
Park, Quincy, MA 02269
You should carefully inspect your unit for damage during
delivery. If damage is detected, you should save all the
crating materials and make note on the carrier’s Bill Of
Lading describing the damage. A freight claim should be
filed immediately. If damage is subsequently noted during or immediately after installation, contact our customer
care team to file a freight claim. There is a fifteen (15)
day limit to file freight damage with the carrier. Under no
condition may a damaged unit be returned to Traulsen
without first obtaining written permission (return authorization). You may contact Hobart/Traulsen customer care
at 800-333-7447 to request a return or file a claim.
III. INSTALLATION
III. a - PACKAGING:
Your unit is packed in a cardboard carton which in turn,
is banded to a wooden pallet.
Remove the banding material holding the carton to the
pallet. Remove the cardboard carton and the plastic bag
covering the cabinet and the banding material holding the
cart to the skid. Metal pan slides and shelves are shipped
under the cabinet, in between the casters (careful not to
discard boxes with other packaging material). Remove
items from boxes and install in the interior of cabinet.
Most exterior stainless steel surfaces have a protective
vinyl covering to prevent scratching during manufacturing, shipping and installation. After the unit is installed
in place of application peel, remove and discard the
covering from all surfaces.
III. b - ELECTRICAL REQUIREMENTS:
Verify that the power source matches the serial tag electrical data, before the connection is made. A dedicated
circuit is required for all models. See page 1 for serial
tag location and data.
Vapor Removal from Cooking Equipment, (NFPA-96, latest edition) available from NFPA.
In Canada, the Traulsen oven system must be installed in accordance with the following local codes:
Canadian Electrical Code available from the Canadian Standards
Association, 5060 Spectrum Way, Mississauga, Ontario, Canada
L4W 5N6.
III. d - LOCATION:
For efficient cabinet operation, choose a location that will provide
easy loading and unloading without interfering with the final assembly of food orders.
The final location must allow adequate clearances for servicing
and air circulation for proper operation.
III. e - ELECTRICAL CONNECTION :
WARNING
Before connecting the oven to the power source,
verify that the voltage and phase of the power source are identical
to the voltage and phase information on the data plate.
WARNING
Electrical and grounding connections must comply with the applicable portions of the National Electrical code
and/or other local electrical codes.
WARNING
Do not store or use gasoline or other flammable
vapors or liquids in the vicinity of this or any other appliance.
The cord and plug come with a proper strain relief to prevent unit
from moving away from electrical connection.
Refer to the wiring diagram in this manual for proper connection.
At the circuit breaker, turn off power to the circuit to which the
oven system is to be connected.
Check that the oven power ON/OFF switch is in the OFF position.
III. c - INSTALLATION CODES & STANDARDS:
Connect the power cord from the oven system to the electrical
In the United States, the Traulsen oven system must
be installed in accordance with the following state and
local codes:
power source.
At the circuit breaker, turn on power to the circuit.
-2-
IV. OPERATION
IV. OPERATION (cont’d)
IV. a - BEFORE FIRST USE:
Thoroughly clean the oven before initial use.
NOTE: Avoid splashing water into upper areas of the cabinet to
prevent damage to electrical components or connections.
NOTE:
Never spray the unit with a hose.
NOTE: Never use harsh chemicals or abrasive pads to clean the
cabinet.
Remove the interior side racks and the air tunnel from the cabinet.
Adjustable Parameters
• rth Lo
• rth Hi
• hld Lo
• hld Hi
• CAL OffSEt
Default Value
1000
3500
1000
2500
00
Adjustment
Ranges
1000 - 3500
1000 - 3500
1000 - 2500
1000 - 2500
-300 - +300
rth Lo
This is the RETHERM temperature low limit. It sets the
lowest possible limit for the RETHERM temperature.
Adjustments during normal operation may not be made
lower than this parameter setting.
Wring out the cloth so it is only damp and not soaking wet.
rth Hi
This is the RETHERM temperature high limit. It sets the
highest possible limit for the RETHERM temperature.
Adjustments during normal operation may not be made
higher than this parameter setting.
Reassemble oven.
NOTE:
Take the interior side racks and the air tunnel from the cabinet.
Use a mild soap and water solution to clean these items.
IV. b - OVEN CONTROLS:
The operating control is located in the top front panel. The control contains the following displays, knob or push button (from
left to right):
Some local codes require the use of a ventilation
hood for equipment operating in excess of 2500 degrees
F. Many will allow operation of Rethermalization ovens
at lower temperatures. Please modify this parameter if
needed to meet local codes.
hld Lo
This is the HOLD temperature low limit. It sets the lowest
possible limit for the HOLD temperature. Adjustments
during normal operation may not be made lower than
this parameter setting.
TIME (IN MINUTES) - Displays set time.
RETHERM TEMP - Displays set Retherm Temperature.
HOLD TEMP - Displays set Hold Temperature.
CABINET TEMP (PROGRAM #) - Displays interior temperature,
displays programming number in programming mode.
ADJ/SET - Knob allows Adjustment and Setting changes.
START - Button will start the operation/pre-set settings.
IV. c - USER ADJUSTABLE PARAMETERS:
The user’s parameter set menu is entered by turning the oven on
while pushing the START button. The START button must remain
depressed for 4 seconds after power has been applied. The user’s
parameter settings menu is then active. There are 5 adjustable
parameters. Rotate ADJ/SET to change the currently displayed
parameter. Push ADJ/SET to advance to the next parameter. Push
START to accept and save the current parameter settings and
exit the parameter set menu. Normal oven operation is resumed
with the new settings.
-3-
hld Hi
This is the HOLD temperature high limit. It sets the highest possible limit for the HOLD temperature. Adjustments
during normal operation may not be made higher than
this parameter setting.
CAL OFFSet
This parameter is a calibration offset and is used in conjunction with a precision thermometer. The cal offset may
be set from -30 to 30 to calibrate the oven temperature
regulation and display.
IV. d - ALARMS:
The oven reports an over temperature condition any time
the oven temperature reaches 400° or higher.
IV. OPERATION (cont’d)
IV. OPERATION (cont’d)
When this condition exists the oven will sound an audible alarm by
emitting a triple beep (three quick short beeps) every 2 seconds
and it will flash the message “Err too Hot” on the display to alert
nearby staff. The audible alarm may be temporarily canceled FOR
3 MINUTES by pushing ADJ/SET. After 3 minutes have expired
the oven will begin beeping again. The error message on the
display cannot be canceled. The proper action when this alarm
is present is to turn the oven off and call for service.
User programming of the 9 most used cycle parameters.
Fast recall and cycle start of the pre-programmed cycle
parameters.
Very fast recall and cycle start of pre-programmed cycle
#1 parameters.
IV. e - TESTING THE OVEN:
Before using the oven for the first time, verify that the oven operates normally.
Check that the oven is connected to the correct power source.
Turn the oven ON at the power switch.
Use the controls to set the HOLDING TEMPERATURE to 1400F.
Check that the oven circulating fans are running.
Check that the heaters ON indicator is lit.
Check that the oven is warming to the displayed holding temperature.
NOTE:
The cooling fans may not operate when the oven is first
turned on. The cooling fans operate only when the thermostat
to which they are connected requires it.
Set the TIME to 2 hours, Set the RETHERM TEMP to 2500, push
the START BUTTON, check the interior rear of the oven cavity to
determine that the oven is heating.
Push the ADJ/SET knob to cancel the cycle, set the TIME to 0,
set the HOLD TEMP to 2500F, push the START BUTTON.
Check that the RETHERM TEMP display has been blanked and
the HOLD TEMP display is lighted.
Check the interior rear of the oven to ensure that the oven is
heating. If all the functions perform satisfactory, the oven is
ready for operation.
IV. f - OPERATING THE OVEN:
Main Features
Flexibility-Manual setting of the parameters RETHERM TIME,
HOLD TEMP and RETHERM TEMP.
Quick cycle start-Press START at any time during parameter
entry to execute a cycle with the existing parameters displayed.
The only exception to this is during programming of the stored
settings (1 – 9).
Quick cycle abort-Press the ADJ/SET knob at any time during
the retherm cycle to return to the Idle State.
-4-
Manual Setting Features
From the IDLE STATE (TIME is blinking) rotate the ADJ/
SET knob to adjust the retherm time. Press START to accept the currently displayed settings and begin the cycle
or press ADJ/SET to set the currently displayed time and
advance to the RETHERM TEMP setting. RETHERM is
blinking. Rotate the ADJ/SET knob to adjust the retherm
temperature. Press START to begin the cycle or press
ADJ/SET to set the retherm temperature and advance
to the HOLD TEMP setting. HOLD is blinking. Rotate
ADJ/SET to adjust the hold temperature. Press START
to execute the cycle or press ADJ/SET to re-adjust the
three parameters. After a cycle is started press ADJ/SET
at any time to abort the cycle and return to idle.
Pre-Programmed Cycle Feature
From the IDLE STATE (Time Blinking) press and hold
ADJ/SET for 3 seconds. TIME no longer blinks. The
current temperature display TEMP displays “P-1” and
is blinking. TIME, RETHERM and HOLD display the parameters pre programmed for AUTO CYCLE #1. Press
START to execute a retherm cycle with these parameters
or rotate the ADJ/SET knob to select one of the other
pre-programmed cycle settings (0–9) then press START
. After a cycle is started press ADJ/SET at any time to
abort the cycle and return to idle.
Programming The Pre-Programmed Cycles
From the IDLE STATE (Time Blinking) press and hold
ADJ/SET for 3 seconds. TIME no longer blinks. The
current temperature display TEMP displays “P-1” and
is blinking. If necessary rotate ADJ/SET to the desired
pre-programmed cycle “P-x”. Press and hold ADJ/SET
for 3 seconds. P-x no longer blinks and TIME is blinking.
Rotate ADJ/SET to adjust the retherm time and press
ADJ/SET to accept the retherm time. RETHERM is blinking. Rotate ADJ/SET to adjust the retherm temperature
and press ADJ/SET to accept the retherm temperature.
HOLD is blinking. Rotate ADJ/SET to adjust the hold
temperature and press ADJ/SET to accept the hold temperature. P-x has been updated to the currently displayed
settings and P-x is again blinking. To program another
location rotate ADJ/SET to the desired cycle # then press
and hold ADJ/SET for 3 seconds. To return to IDLE press
and release ADJ/SET. To start a cycle with the currently
displayed settings press START.
Fast cycle Start Using Pre-programmed Setting #1
Press ADJ/SET. While holding ADJ/SET press START.
(see page 11 for Retherm & Holding Guide)
IV. OPERATION (cont’d)
V. MAINTENANCE (cont’d)
IV. g - SHUTDOWN:
Turn the Power ON/OFF Switch to OFF position.
IV. h - EXTENDED SHUTDOWN:
Perform the following procedure to shut down the oven for an
extended period of time.
NOTE: Leave the compartment door (s) slightly open
(unlatched) when the unit is not in use. Keeping the
gasket under pressure when the unit is not in use can
cause a permanent deformation of the gasket and reduce
its serviceable life.
V. d - STAINLESS STEEL CARE - CLEANING:
Perform shutdown procedure. Unplug the unit.
Thoroughly clean the oven according to the cleaning procedures in this manual.
Leave the door (s) slightly open to allow ventilation and preservation of the gasket (s).
V. MAINTENANCE
V. a - INTERIOR:
Wash the inside of the compartment with a solution of mild
detergent and warm water.
Rinse thoroughly with warm water.
Stainless steel contains 70-80% iron, which will rust if
not properly maintained. It also contains 12-30% chromium, which forms an invisible passive, protective film
that shields against corrosion. If the film remains intact,
the stainless steel will remain intact.
However, if the film is damaged, the stainless steel can
break down and rust. To prevent stainless steel breakdown, follow these steps:
Never use any metal tools. Scrappers, files, wire brushes
or scouring pads (except for stainless steel scouring
pads), will mar the surface.
Never use steel wool, which will leave behind particles
that rust.
Wipe dry.
This should be performed based upon a schedule predetermined for your operation.
Never use acid based or chloride-containing cleaning
solutions, which will break down the protective film.
Never rub in a circular motion.
V. b - EXTERIOR:
Never leave any food products or salt on the surface.
Many foods are acidic. Salt contains chloride.
V. c - Door Gasket (s):
For routine cleaning, use warm water, mild soap or detergent and a sponge or soft cloth.
Refer to “Stainless Steel Care-Cleaning”.
At least once a week, thoroughly clean the gasket sealing
surfaced of the oven door (s) to remove food acids; this action
will ensure maximum gasket life.
NOTE:
Do not use any solvents or sharp instruments to clean
the gasket (s).
Wash the gasket (s) with a cloth moistened with a solution of
mild detergent and warm water.
Rinse with a fresh cloth moistened in warm water to remove
all traces of detergent.
For heavy-duty cleaning, use warm water a de greaser
and a plastic, stainless steel or scotch-brite pad.
Always rinse thoroughly. Always rub gently in the direction of the steel grain.
V. e - PRESERVING AND RESTORING:
Special stainless steel polishing cleaners can preserve
and restore the protective film.
Preserve the life of stainless steel with a regular application of a high quality stainless steel polishing cleaner as
a final step to daily cleaning.
Wipe dry with a clean dry cloth.
Never apply food oils or petroleum lubricants directly to the
gasket (s); petroleum-based solvents and lubricants will reduce
gasket life.
Leaking and/or damaged or gaskets (s) cause inefficient and
unsatisfactory operation of the unit. Replace any door gasket
(s) that are damage or deformed.
-5-
If signs of breakdown appear, restore the stainless steel
surface. First, thoroughly clean, rinse and dry surface.
Then, on a daily basis, apply a high-quality stainless steel
polish according to manufacturer’s instructions.
V. MAINTENANCE (cont’d)
V. f - HEAT TINT:
Darkened areas, called “heat tint”, may appear on stainless steel exposed to excessive heat, which causes the
protective film to thicken. It is unsightly but is not a sign
of permanent damage.
To remove heat tint, follow the routine cleaning procedure.
Stubborn heat tint will require heavy-duty cleaning.
V. g - CALIBRATION PROCEDURE:
All units are tested and calibrated to run precisely as
designed prior to shipment. However, if over time there
becomes a need to calibrate or adjust the sensors please
utilize the procedure noted below.
First, set the CAL OFF Set parameter to 0 using the
procedure described under User Adjustable Parameters.
Place a precision thermometer inside the oven’s cavity.
Turn on the oven and adjust the HOLD Temperature to
160 Degrees. When the oven has reached the set temperature wait another 10 minutes for temperatures to
become homogenous inside the oven, read the precision
thermometer and compare it to the oven’s temperature
display. If the oven’s current temperature display is
greater than the precision thermometer reading, the
CAL OFF Set must be set negative (-) the number of degrees that the oven display is higher than the precision
thermometer reading. If the oven’s current temperature
display is lower, the CAL OFF Set must be set positive
the number of degrees that the oven display is lower than
the precision thermometer reading.
EXAMPLE
The oven’s current temperature display after reaching 160
and a 10 minute wait is 161. The precision thermometer
reading is 164. The CAL OFF Set parameter should be
set to 3.
EXAMPLE
The oven’s current temperature display after reaching 160
and a 10 minute wait is 160. The precision thermometer
reading is 156. The CAL OFF Set parameter should be
set to -4.
-6-
-7-
A
B
C
D
COOLING FAN 2
COOLING FAN 1
GREEN
BLACK
WHITE
IN LINE
TAP
5
IN LINE
TAP
COOLING FAN
THERMOSTAT
12V CLASS II
TRANSFORMER
YELLOW
BLACK
IN LINE
TAP
YELLOW
L1
BLACK
L2
POWER SWITCH
REAR VIEW
DISTRIBUTION BLOCK
4
4
J2-1
J1-1
$
3
NC
2
J4
$ = .125" FASTON, 2 TOTAL
NO
#
CONTROL AND DISPLAY BOARD
#
#
$
1
C
START SWITCH
FUSE 3A
FUSE 3A
1
#
1 2 3 4
#
2
3
AMP
640250-4
12VDC
4
HEATER RELAY
HI - LIMIT
1 2 3 4
3
L2
3
L1
CONTACTOR
COIL+
COIL-
5
.1uF/600V
1
2
AMP
640250-2
1
2
TT+
RED
YELLOW
CONTACT PINS
AMP 640252-1 or 770476-1
QTY = 4
QTY = 2
J8
J3
BLOWER FAN
TERMINAL BLOCK
# = .25" FASTON, 6 TOTAL
#
+
160 OHM

HEATING
ELEMENT
2
SHAFT ENCODER
BLOWER FAN
HEATING
ELEMENT
1
Document Number
379-60486-00
Thursday, July 10, 2008
Size
B
Date:
1
Sheet
RT-32 WIRING DIAGRAM, 208-240v, 10, 60Hz
4401 Blue Mound Rd., Fort Worth, TX 76106
Traulsen & Company
K TYPE
THERMOCOUPLE,
GROUNDED
TERMINAL BLOCK
BLOWER FAN
HEATING
ELEMENT
Title
6 CONDUCTOR RIBBON
BLOWER FAN
HEATING
ELEMENT
2
1
of
12
Rev
1
A
B
C
D
VI. WIRING DIAGRAM
Refer to the wiring diagram below for any service work performed by a qualified technician.
VII. TROUBLE SHOOTING GUIDE
PROBLEM
POSSIBLE CAUSE
1. Oven NOT operating.
a. Power ON/OFF switch is not on?
b. Oven is not plugged into power source.
c. Fuse is blown.
2. Oven Compartment is NOT heating and
a. Defective connection.
blower motor is operating with power switch on. b. Defective wiring.
3. Oven is warming but cooling fans are NOT
operating.
a.
b.
c.
d.
Oven is below 1500F.
Defective connection or wiring.
Defective Fan.
Defective Temperature Probe.
4. Oven compartment IS NOT heating and blow- a. Oven is below 400F.
b. Missing or defective thermocouple.
er motor IS operating with power switch ON.
c. Defective High-Limit Thermostat.
d. Defective Heating Element.
VIII. SERVICE ASSISTANCE
VIII. a - SERVICE INFORMATION:
If after checking the items in the trouble shooting guide, and the unit is still not operating properly, please contact an authorized Traulsen service agent. You may obtain the name of a service agent from the Tech Service page of our web site:
www.traulsen.com. If service is not satisfactory, please contact our in-house service department at:
Traulsen
4401 Blue Mound Road
Fort Worth, TX 76106
(800) 825-8220
VIII. b - SPARE PARTS INFORMATION:
To purchase replacement parts or to speak to service support for Traulsen and most Hobart Refrigeration units please
contact our Ft. Worth facility by phone at 800-825-8220 or fax to 817-740-6748 (parts) or 817-740-6757 (service).
To source parts locally follow instructions below for nearest location:
1. Log onto www.traulsen.com
2. Select Service Directory (top of screen)
3. Select Locate Parts (left side of screen)
4. Click on State desired
To source service support locally follow instructions below for nearest authorized service agent:
1. Log onto www.traulsen.com
2. Select Service Directory (top of screen)
4. Click on State desired
VIII. c - WARRANTY REGISTRATION:
The warranties for your new Traulsen unit may be registered with us by contacting our Ft. Worth facility by phone at 800825-8220 or you may register on line:
1. Log onto www.traulsen.com
2. Select Service Directory (top of screen)
3. Select Warranty Registration Form (left side of screen)
4. Fill out information requested
5. Select Submit to complete unit warranty registration
Note: When calling for spare parts or service support, please make sure you have model and serial number of unit available.
-8-
IX. WARRANTIES
STANDARD DOMESTIC WARRANTY
TRAULSEN warrants new equipment to the original purchaser, when installed within the United States against defective
material and workmanship for one (1) year from the date of original installation. Under this warranty, TRAULSEN, will repair
or replace, at its option, including service and labor, all parts found to be defective and subject to this warranty.
Lifetime parts warranty on door hinges and door latch.
This warranty does not apply to damage resulting from fire, water, burglary, accident, abuse, misuse, transit, acts of God,
terrorism, attempted repairs, improper installation by unauthorized persons, and will not apply to food loss.
THERE ARE NO ORAL, STATUTORY OR IMPLIED WARRANTIES APPLICABLE TO TRAULSEN, INCLUDING BUT NOT
LIMITED TO, ANY IMPLIED WARRANTY OF MERCHANTABILITY OR FITNESS FOR ANY PARTICULAR ­PURPOSE WHICH
EXTEND BEYOND THE DESCRIPTION ON THE FACE HEREOF. TRAULSEN SHALL HAVE NO OBLIGATION OR LIABILITY
FOR CONSEQUENTIAL OR SPECIAL DAMAGES, GROWING OUT OF OR WITH ­RESPECT TO THE EQUIPMENT OR ITS
SALE, OPERATION OR USE, AND TRAULSEN NEITHER ASSUMES NOR AUTHORIZES ANYONE ELSE TO ASSUME FOR
IT ANY OBLIGATION OR LIABILITY IN CONNECTION WITH THE EQUIPMENT OR ITS SALE, OPERATION OR USE OTHER
THAN AS STATED HEREIN.
INTERNATIONAL COMMERCIAL WARRANTY
(for Canadian warranties see domestic US warranty)
TRAULSEN warrants to the original purchaser, new equipment to be manufactured and sold by, it to be free from defects in material and workmanship under
normal use and service for a period of one (1) year from date of shipment. Under this warranty, TRAULSEN will reimburse the purchaser for the replacement of
any part of said equipment, which then proves to be defective. This warranty does not apply to damage resulting from fire, water, burglary, accident, abuse,
misuse, transit, acts of God, terrorism, attempted repairs, improper installation by unauthorized persons, and will not apply to food loss.
TRAULSEN’S standard warranty does not apply to Export Sales. Rather, for a period of one (1) year from date of original installation not to exceed Fifteen (15)
months from date of shipment from factory, TRAULSEN:
will replace, F.O.B. factory, any defective parts normally subject to warranty.
will not cover the cost of packing, freight or labor such costs being the sole responsibility of the dealer/end user.
THIS WARRANTY IS IN LIEU OF ALL OTHER WARRANTIES EITHER EXPRESSED OR IMPLIED AND CONSTITUTES
TRAULSEN’S FULL OBLIGATION AND LIABILITY. WARRANTIES NOT AVAILABLE ON REMOTE MODELS.
-9-
X. SERVICE PARTS LIST
DESCRIPTION
PART NUMBER
BLOCK TERMINAL (INTERNAL DISTRIBUTION)
AD-206-2000-0
BLOCK, TERMINAL (POWER CONNECT)
AD-206-1000-0
BOLT, RETAINING RACK (PACK OF 4)
WP-305
CONTACTOR, 3POLE-50AMP(208/240V)
AD-260-6000-COR
CORD, POWER 208/240V
AD-161-3000-0
ELEMENT, OVEN 208/240V/1900W
AD-280-1000-0
FAN, COOLING 208/240V
AD-305-2000-0
FUSE, 3 AMP
AD-207-0000-0
GASKET, DOOR (PER FOOT)
WP-302
GRATE, RETURN AIR
AD-266-0000-0
GUARD, FAN
AD-253-0000-0
CASTER, RIGID
WP-114-6R
CASTER, SWIVEL WITH BRAKES
WP-114-6S
SHELF, WIRE
WP-019
HANDLE, SIDE
AD-307-1000-0
HINGE, DOOR
AD-306-1000-0
HOLDER, FUSE
AD-210-0000-0
HOLDER, PROBE (TEMPERATURE) 1/4”
AD-150-1
LATCH, DOOR CHROME
WP-215
MOTOR, BLOWER (208/240V)
AD-301-2000-0
RACK, MEAT (INSERT FOR SHEET PAN 18”X26”)
AD-400
STRAIN RELIEF, POWER CORD
AD-252-2000-00
SUPPRESSER, ORANGE (W/RESISTOR)
AD-135-0000-0
SWITCH, ROCKER
AD-213
THERMOSTAT, COOLING FAN W/BRACKET
AD-251-0000-0
THERMOSTAT, HIGH-LIMIT
AD-241-0000-0
VENT, SCREEN
AD-253-10000-0
PRINTED CIRCUIT BOARD ASSEMBLY
950-60420-00
ENCODER
336-10148-00
TRANSFORMER
337-60169-03
RELAY
336-10149-00
PUSH BUTTON
337-60425-00
CONTROL KNOB
336-10147-01
STAND OFFS FOR BOARD MOUNTING (6-6/32X.250)
351-60059-250
-10-
XI. Retherm & Holding Guide
Traulsen’s Guide to Retherm & Holding
The below information is intended for use as a general reference only when using the Traulsen retherm oven. Please note
that as products vary, as well as other elements such as altitude, so shall actual cooking times and temperatures. These
should be adjusted as needed based upon your actual experience, and finished product temperatures should be verified
manually prior to serving in order to insure food safety.
Cook
Time
Cook
Temp
Product
Details/Weight
Boneless Ribeye
USDA #112A, 12 lbs.
3 hrs
225°F
Steamship Round
USDA #160, 60 lbs.
10 hrs
225°F
Boneless Strip Loin
USDA #180, 12 lbs.
3 hrs
225°F
Top Sirloin Butt
USDA #184, 12-14 lbs.
3 hrs
225°F
Prime Rib
Top Round
Bottom Round
Whole Tenderloin
USDA #109, 20 lbs.
USDA #168, 18-20 lbs.
USDA #170, 20 lbs.
USDA #190, 4-6 lbs.
Beef Short Ribs
10 lbs.
Beef Back Ribs
30 lbs.
Cubed Steaks
Beef Stew
Corned Beef
Frozen Burgers
Fresh Ham
2
10 lbs.
4-1/2-5 hrs
5 hrs
2-1/2 hrs
4 hrs
225°F
4 hrs min
140°F
45 min
225°F
Pork Spare Ribs
30 lbs.
6 hrs
4 hrs
250°F
Fresh Sausages
10 lbs.
2 hrs
225°F
Roast Suckling Pig
30 lbs.
Bacon
Chicken Wings
10 lbs.
1-3/4 hrs
250°F
10 lbs.
45 min
40 min
350°F
6 hrs
8 pcs. per 3-1/2 lb. bird
2-1/4 hrs
250°F
Rottisserie Chicken
2-3/4 lbs.
2-1/2 hrs
375°F
Whole Chickens
3-1/4 lbs.
Whole Turkeys
20 lbs.
Roast Duckling
4 lbs.
Turkey Breast7
Rack of Lamb
Braised Lamb Shanks
Fish Filets
Sheet Cakes
Kaiser Rolls
Italian Bread
Cookies
10 lbs.
2-1/2 hrs
5 hrs
4 hrs
350°F
4 hrs
250°F
18” x 26”
1-1/4 hrs
300°F
Various Types
20-35 min
40 min
350°F
10 lbs.
4-6 oz.
3-1/2 hrs
40 min
35 min
Clear Soups
12” x 20” Pans
3 hrs
250°F
12” x 20” Pans
1-1/4 hr
350°F
1 Quart Dry
3 hrs
250°F
Frozen Pizzas
18” diameter
Rice
1 Quart Dry
Baked Potatoes
Frozen Entrees
40 min
2 hrs
1 hr max
5 hrs max
1 hr
3 hrs max
3 hrs max
n/a
n/a
Overnight
130°F
2 per shelf on 4 shelves
2 per shelf on 4 shelves
130°F
1 per shelf on 2 shelves
130°F
2 per shelf on 4 shelves
130°F
3 per shelf on 6 shelves
130°F
4 per shelf on 8 shelves
135°F
3 per shelf on 4 shelves
165°F
1 per shelf on 6 shelves
180°F
1 per shelf on 6 shelves
175°F
4 per shelf on 6 shelves
140°F
1 per shelf on 6 shelves
165°F
2 per shelf on 6 shelves
165°F
24 per shelf on 14 shelves
165°F
4 per shelf on 4 shelves
135°F
2 per shelf on 4 shelves
175°F3
6 per shelf on 8 shelves
175°F
52 per shelf on 6 shelves
175°F3
160°F
5 per shelf on 6 shelves
52 per shelf on 8 shelves
150°F
165°F
80 per shelf on 8 shelves
150°F
170°F
n/a
150°F
160°F
170°F
160°F
160°F
140°F
160°F
n/a
n/a
n/a
n/a
n/a
n/a
170°F
170°F6
2 per shelf on 4 shelves
160°F3
170°F3
140°F
3 per shelf on 4 shelves
6 per shelf on 6 shelves
14 per shelf on 8 shelves
1 per shelf on 8 shelves
190°F
1 per shelf on 8 shelves
160°F
190°F
190°F
n/a
n/a
32 per shelf on 8 shelves
15 per shelf on 8 shelves
6 per shelf on 8 shelves
24 per shelf on 14 shelves
3 per shelf on 8 shelves
n/a
200°F
160°F
6 per shelf on 6 shelves
180°F3
170°F
150°F
8 per shelf on 6 shelves
6 per shelf on 6 shelves
170°F3
175°F
18 hrs max
33 per shelf on 14 shelves
5
160°F
160°F
Overnight
3 per shelf on 6 shelves
1 per shelf on 4 shelves
2 hrs max
1-1/2 hrs
135°F
170°F4
n/a
n/a
250°F
160°F
n/a
n/a
350°F
160°F
160°F
n/a
350°F
160°F
4 hrs min
4 hrs max
350°F
160°F
n/a
5 hrs max
325°F
160°F
160°F
1 hr max
350°F
150°F
3 hrs min
n/a
225°F
Various Types, 9” dia.
30 min
5 hrs max
250°F
Pies with Top Crust
Dinner Rolls
1-1/4 hrs
5 hrs max
250°F
1-1/2 hrs
160°F
4 hrs
250°F
160°F
150°F
4 hrs
3 hrs
250°F
160°F
150°F
4 hrs
350°F
140°F
4 hrs min
4 hrs max
250°F
Chicken Pieces
155°F
6 hrs1
255°F
140°F
4 hrs min
4 hrs
250°F
140°F
140°F
3 hrs min
250°F
140°F
2 hrs min
4 hrs min
250°F
4 hrs
Pre-Cooked Sausage
4 hrs
225°F
USDA #422, 10 lbs.
4 hrs
8 hrs
225°F
4-5 oz.
12 lbs.
4 hrs min
225°F
225°F
12 lbs.
4 hrs min
225°F
4 hrs
4 hrs
135°F
140°F
10 lbs. (stew meat)
12 lbs.
140°F
4 hrs min
225°F
5 hrs
Max.
Internal Loading Guidelines
Temp
2 per shelf on 4 shelves
225°F
4 hrs
Cooked Cured Ham
Pork Back Ribs
5 hrs
Hold Time
Hold
Temp
42 per shelf on 8 shelves
1 per shelf on 6 shelves
175°F6
2 per shelf on 8 shelves
160°F
1 per shelf on 8 shelves
165°F
30 per shelf on 8 shelves
2 per shelf on 8 shelves
NOTE: For preheating please allow 1-minute for every ten degrees needed above current displayed cabinet temperature.
1= Overnight
2= Short Shank #402 or Bone Rolled Tied #402B 3= Internal holding temp 150°F
5= Internal holding temp 140°F
6= Internal holding temp 160°F
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4= Internal holding temp 155°F
7= Bone In
© Traulsen 2008 - All Rights Reserved. Revised 10/08
Notes
Notes
Notes
HOURS OF OPERATION:
Monday thru Friday 7:30 am - 4:30 pm CST
Quality Refrigeration
Traulsen
4401 Blue Moud Road Fort Worth, TX 76106
Phone (800) 825-8220 Fax (817) 740-6757
Website: www.traulsen.com
© 2008 Traulsen - All Rights Reserved